Instructions: 1. Thoroughly cream butter and sugar. Add vanilla, lemon rind, and lemon juice. Mix well. Add egg yolks, one at a time. Beat well after each addition. Fold in stiffly beaten egg whites and whipped cream.

2. Line a 13" by 9-1/2" by 2" baking pan with waxed paper.

3. Cut cake in 16 slices. Arrange 8 slices on the bottom of the baking pan, spread half of filling over these. Place remaining 8 slices on top, finish off with remaining filling. Freeze immediately.

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